Dissolve sugar in warm water and add yeast to activate it. Allow it to foam up to ensure that your yeast is alive. AVOID hot water, Just a few degrees about room temperature will do.

Add this mixture to the flour. Knead, knead and knead away (For at least 5 minutes). Add more water if required, and don't worry if it's a little gooey and sticks to your hand.

Add oil to the mixture and knead for another 5 minutes.

Place dough in a well oiled bowl and cover it with a damp cloth until it doubles in size (a.k.a. proofing). The standard time is about 1-2 hours but mine took over 3 hours because it was a cold day.

Add salt and knead the dough for about 2-3 minutes to release air bubbles.

Divide the dough into half and roll it into desired shapes. Leave it to proof until it rises by a quarter of its size.

Use a very sharp knife or a razor to make your cuts on top. This controls the direction in which the bread will expand in your oven.

Bake in a pre-heated oven at 170 degrees for 25 minutes and increase the temperature to 180 degrees for 5 minutes.